Diplôme de Cuisine

LONDON

Le Cordon Bleu’s highly acclaimed Diplôme deCuisine offers the most rigorous and comprehensive programme in classic French culinary techniques available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

By successfully completing our Diplôme de Cuisine you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by our team of classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin-starred restaurants.

The Diplôme de Cuisine comprises three certificates: Basic, Intermediateand Superiorand can be completed in 9 months or in 6 months of full-time study. With our Intensive 6-month diploma Basic and Intermediate levels of the diploma are completed in three months, with the Superior level completed through a further three months of study.

Please note: Our Diplôme de Cuisine may also be studied as an integrated diploma with Culinary Management. For more information about the programme, please visit our Diplôme de Cuisine with Culinary Management page.

Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Diplôme de Cuisine, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.

Intermediate Cuisine CertificatePrerequisite: Basic Cuisine CertificateAn introduction to classicFrench regional dishes and European cuisine techniques, through which you will apply the techniques introduced during the basic level certificate.

The importance of mise en place: understanding, organisation and production

Comprehensive study of classical cuisine and French regional cuisine

European culinary techniques and cuisine

Enhanced knowledge of professional kitchen skills

Food and wine pairing

Superior Cuisine Certificate Prerequisite: Intermediate Cuisine CertificateConfident in classic culinary techniques, you are encouraged to be more creative in both taste and presentation and learn more about the current evolution of worldwide cuisine techniques.

Extending classical and contemporary cooking techniques

Analyse wine and food pairing

Seasonal and market influences on cuisine

Recipe production with rare, high quality produce

Precision and efficiency in the kitchen

Superior students host a seated event World Cuisine Event as part of our Diplôme de Cuisine. The event allows students to demonstrate their skills, provide a taste of working in the industry and also contributes to students' overall grade.

Le Cordon Bleu Cuisine Diploma also includes a number of important and fundamental Pâtisserie techniques, that will be applied to sweet and savoury dishes. This is one of the most comprehensive diplomas you will find in the world.

Successful graduates of the Diplôme de Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.

This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

If you would like to study Culinary Management after your diploma, why not consider registering today for our integrated diploma: "Diplôme de Cuisine with Culinary Management". Click on the button below to be redirected to the programme page.

The Diplôme de Cuisine (Standard, 9 months and Intensive, 6 months) is eligible for funding from a Professional & Career Development Loan. A Professional & Career Development Loan is a commercial bank loan that you can use to help pay for work-related learning.

Testimonials

I had high expectations of Le Cordon Bleu but it turned out to be grander and more exciting than I could imagine. Enthusiastic teachers, well-designed courses and high standards in everything – this was exactly what I needed.

Alumnus Alexei Zimin - Chef, TV Personality and Journalist

Le Cordon Bleu gave me a big jump in my career. The training gave me confidence and with that came more confidence. I wanted to show to everyone what I learnt during my time at the school and that's why I decided to apply for Masterchef The Professionals.

Luciana Berry - Private Chef and Caterer

Le Cordon Bleu students are multicultural, international, innovative, open minded and flexible, they are eager to learn - which are very important skills for us.

Emil Minev - Executive Chef Shangri-La at The Shard

I wanted to study at Le Cordon Bleu because of its traditional structured approach of preparation using fresh and simple ingredients to create the most wonderful tasting dishes.